Prep: 50 min. | Bake: 20-25 min.
Both sweet and tangy, these cupcakes are the perfect go to if you’re looking for that burst of fruity lemon flavours. Made from a 1 bowl light vanilla sponge and fresh juicy blueberries that melt and ooze when baked up. The centre is removed and filled with a creamy lemon curd and topped off with light Swiss meringue buttercream. This combination makes for a sweet yet zesty burst of flavours in each and every bite.
For the cupcake:
- 125g all-purpose flour
- 125g white granulated sugar
- 1/4 tsp bicarbonate of soda
- 125g butter
- 2 eggs
- 1 1/2 tablespoons milk
- 1/4 tsp vanilla extract
- 1 cup fresh blueberries
For swiss meringue buttercream:
- 6 egg whites
- 300g white granulated sugar
- Pinch of salt
- 250g butter
- Homemade blueberry compote or store-bought blueberry jam
For homemade lemon curd:
- View recipe
For the cupcake:
Step 1:
Sieve all dry ingredients
Step 2:
Add butter, eggs, milk, and vanilla extract
Step 3:
Fold in fresh blueberries. Leave some aside to finish off your cupcakes
Step 4:
Bake at 170°C for 21 minutes
For the swiss meringue buttercream:
Step 1:
Heat and whisk sugar and egg whites over a Bain-Marie until the sugar dissolves
Step 2:
In a mixer, beat until until stiff peaks form
Step 3:
Add butter slowly until it forms soft clouds
Step 4:
Add blueberry compote/jam until you achieve your desired colour
Assemble:
Step 1:
Remove the centre of the cupcake and fill with lemon curd
Step 2:
Pipe or spread your buttercream and top with fresh blueberries and slice of lemon
----
Bake and enjoy!